The chicken burrito ($4.99) at this hopping hot spot on Eastern Avenue is fab, but no one in the sunny dining room seemed to care. Wrapped in a large, salty tortilla, moist and spiced—although not spicy—chicken “tips,” white rice (with a modest sprinkling of peas, carrots, and corn), peppery red beans, lettuce, tomato, sour cream, avocado, green peppers, sharp white onion, and greasy yellow cheese meld together to form a hearty, tasty mound. Everyone else sitting under the Mexican tapestries and Spanish TV was eating quarter and half rotisserie chicken platters ($4.25 or $5.99), and we know why: The shiny, herbed, thin-skinned bird comes with bones and some of the best tasting meat on the street. The juicy chicken is served with two side orders; choices range from the standard coleslaw, the aforementioned red beans, and steak fries to chicken fried rice (a buck extra) and the soup o’ the day—in our case, a green “minestrone” with penne pasta, pieces of chicken to eat, and scary pieces meant only to flavor. Yum and totally not Italian. The salad side had nutritional purple cabbage and carrot; the yucca was regulation. Rico’s pollo was the reason we had to stand in line—and it’s worth the wait.